Teach you a secret method of making salt and pepper, which is simple and fragrant. The ratio of Zanthoxylum bungeanum: fennel: sesame: black pepper: salt is 1:5:3:6:15, respectively. According to this ratio formula, here is how to make it.
first, add the pepper particles and fennel to the wok, turn down the fire and stir-fry for three to five minutes. Be sure to stir-fry quickly and constantly, and don't burn it off. Then, add a certain proportion of sesame seeds, continue to stir-fry for 2 minutes, then turn off the fire. Then, mash all the fried ingredients with a tamping bucket, and the thickness can be controlled according to your own taste. Then, add a certain proportion of pepper and salt, shake them in a glass bottle, and the delicious salt and pepper will be served. It can be applied to all kinds of meat, and it is really irresistible.
briefly introduce the specific process of making salt and pepper:
1. Prepare the ingredients
Pepper: 1g
Foeniculum vulgare: 1g
White sesame: 6g
Salt: 6g
2. Stir-fry the pepper, fennel and white sesame in a pan respectively.
3. After cooling naturally, pour all the raw materials into a cooking machine for processing and pulverize them into powder. (salt is also put in)
4. The actual powder yield is 29.3g.. Find a clean bottle, pour in salt and pepper, cover it and take it with you. You can steam flower rolls and make sesame cakes in the future.
The secret spicy salt and pepper
Shrimp with salt and pepper
Salt and pepper is a seasoning that we have mentioned many times before, such as dipping small crispy meat with salt and pepper, boiling mutton with salt and pepper, and dipping fried mushrooms with salt and pepper. However, it seems that I haven't had a chance to talk about this as a more versatile seasoning and dip. Just take this opportunity, let's take a look. How to make salt and pepper
In fact, this thing is really simple. Although other things can be added to increase the flavor and so on, the most basic salt and pepper is pepper and salt. Simply put, it is to dry the salt and grind it into fine powder, then stir-fry the dried pepper and grind it into powder. Just mix the two. The key point is to stir-fry it with a small fire and not until the burnt smell appears.
Let's briefly talk about the process:
The method of salt and pepper is really extremely simple. The key is to use a small fire, not to fry it, and the containers used must be dry and waterless, otherwise the fragrance will not be enough. If you like the taste to be more complex, you can add a little chicken essence, a small amount of other dry spices or a few peanuts and sesame seeds. Friends who are interested in food, healthy diet and food anecdotes can pay attention and praise, and share interesting and useful related content together in the future!
question: how to make your own salt and pepper?
This is a very simple and particularly practical question. Pepper and salt are a kind of seasoning, and the main ingredients are pepper and salt. This pepper is not pepper, but pepper, and salt is our common salt, sea salt and lake salt.
Today, I will teach you a particularly simple method to make it, which can be done in two or three steps, put it in a bottle, ready to use, and can be used with seafood, shrimp, squid and lake salt. It can also be paired with strips, or the vegetables are very delicious ~
This is the salted squid whiskers made with homemade salt and pepper. Fighters in home cooking ~ You can try it sometime if you like
Next, I will teach you to make your own salt and pepper ~
First of all, Heat the pan with low heat, then add pepper
and then add edible salt
and stir-fry evenly
When the edible salt is slightly yellow, it can be taken out and put into a grinding bottle
When eating, the grinding bottle can be rotated to grind out fine salt and pepper
Small potatoes with salt and pepper, which are very tasty. It can also be eaten as a snack ~
People who know how to cook salt and pepper are familiar with it, and it is also a very common seasoning at home. In the past, they were all made by themselves, and gradually they were sold in supermarkets, so now there are fewer people who make them themselves, and they are all bought outside.
as the name implies, salt and pepper are pepper and salt, and the materials are very simple, and it is also very simple to make.
salt and pepper are usually fried dishes, such as meat, which are sprinkled on the pot after being taken out. Or mixed meat, stir-fry can also be put.
first of all, choose pepper, fresh dried pepper and some star anise. More fragrant
Then stir-fry the pepper and star anise together, don't fry them, and pour them out when they are fragrant.
then stir-fry the salt, and stir-fry the salt until it is brown.
then mix well according to pepper: salt =2:1. Then mash it until it becomes powder.
is it simple?
friends who like salt and pepper can try it at home, and you don't have to buy it outside. It tastes more secure.
Home-made salt and pepper: Perhaps what is special about our family is that Grandpa, Grandma, Dad and Mom are all masters of cooking (I think so), so I seldom have the opportunity to go to restaurants. Even some seasonings are made by themselves. In their words, the materials are authentic and safe to eat. They taught me to cook since I was a child. My father's cooking is not as good as Grandpa's, because Grandpa sells dry groceries. So my grandpa taught me salt and pepper.
1. Choose goods
No matter Sichuan pepper. Or the northern pepper, remember to choose a big shell and a semi-dumb color (very bright comrades, you know! )
2. Washing pepper is the key
After buying pepper, the first step is to wash it with warm water, which is to clean it and to prevent it from burning easily when frying.
3. Stir-frying is the heat
Half-dried Zanthoxylum bungeanum, put it in a pot and stir-fry it with slow fire. Don't be impatient with your friends until a slight fragrance wafts out.
4. Seasoning
One or two prickly ash, one big cinnamon, a little cumin powder, stir-fry with slow fire, remember to add cumin powder when turning off the fire, and stir-fry with the remaining temperature.
5. Stir-fried salt (grandpa's tradition, but my father opposes it, and my father's opinion destroys iodine) is only slightly yellow.
6. mash the stir-fried materials into powder with garlic mortar.
7. Function
1. Removing fishy smell and smell
2. Zanthoxylum bungeanum has the functions of invigorating the stomach, warming the middle warmer and dispelling cold, removing dampness and relieving pain, killing insects and detoxifying.
pure home production, hope friends like it! How to make your own salt and pepper?
Hello, I'm Xiao Dong, and my answer is:
Speaking of salt and pepper, it may sound unusual to most people, but it's actually not the case. Salt and pepper are widely used in daily life, which can be used in cooking, barbecue and even frying. Generally speaking, it is a very practical seasoning and tastes quite good.
It's just that in the impression of most people, salt and pepper may not be very common, and what you can see most is nothing more than pepper noodles, monosodium glutamate, chicken essence and edible salt. Speaking of salt and pepper may be relatively unfamiliar, so it will naturally lead people to think that salt and pepper is a very difficult seasoning to make. In fact, it can be seen from the word salt and pepper that the making method is not so difficult. Because there are not many materials needed and the production process is quite easy, let's take a look at the specific production method of this seasoning. -salt and pepper-
ingredients: pepper, edible salt and star anise-specific production method-
1. Take the pan, heat the wok, then put the pepper and star anise in the wok and stir fry for a while, then you will find some fragrance in the wok, and then salvage the pepper and star anise
2. Put the edible salt in the wok and stir fry for a while.
3. Use the grinding machine to grind the stir-fried pepper and star anise into powder
4. Fully stir the fried edible salt, ground pepper and star anise. Cooking tips:
1. When making salt and pepper, do not pour oil or water into the pot, heat the pot and add star anise, pepper and the like. In this way, the taste of the prepared salt and pepper can be kept
2. When stir-frying pepper, star anise and edible salt, stir-frying must be done with low fire, and it is not possible to use large fire or it will be easy to paste < P >. This is the production step of salt and pepper, and it should be added here that this is the simplest method of making salt and pepper. Many people can add those peppers or other seasonings, such as monosodium glutamate, to this seasoning according to their own taste needs, which makes the taste of salt and pepper more full. Adding this seasoning when eating barbecue will naturally make barbecue more delicious.
Generally speaking, the process of making salt and pepper is actually very simple, and it is not as difficult as everyone thinks. The most important point is that the range of salt and pepper used in daily life is really wide. Idle friends can try to do it themselves, and occasionally taking out this set of condiments when doing barbecue can also greatly improve the quality of barbecue. And the most important thing is that in addition to the salt and pepper that will be eaten in large quantities during the barbecue, this seasoning can also be put in the cooking process, and salt and pepper can also be put in when frying many foods. Really very practical.
salt and pepper, literally, is very clear, and its components are nothing more than "pepper" and "salt".
Needless to say, salt is the most common seasoning in our kitchen, whether it is iodized salt, sea salt, rose salt, Donna salt or all kinds of salt, as long as it is edible.
as for pepper, I'm talking about pepper! Zanthoxylum bungeanum can be divided into red pepper and green pepper, and then there are different varieties. Well, it's the same as salt, as long as it's edible, you can use whatever you like. Money can't buy a good heart, and what you like is the best!
As for the method of DIY salt and pepper at home, it is very, very simple. Let's talk about it slowly.
first of all, prepare the materials, a large amount of pepper and a spoonful of salt (the ratio is up to you. If you can eat pepper, put more pepper, or put less pepper if it is numb enough, so don't worry too much about the ratio). Add pepper in the cold pot, bake slowly with warm fire, and stir-fry until you can smell the rich pepper fragrance, and turn off the fire.
take out the fried pepper, mix in the salt according to your own taste, and put it in a stone mortar and pound it into powder. If there is no stone mortar, mix pepper and salt, put them in a fresh-keeping bag, spread them evenly, naturally cool them, and crush them into powder with a rolling pin. Of course, if there is a cooking machine at home, it will be fine. The cooking machine is more finely broken and is the most convenient to use.
The prepared salt and pepper powder can be put into a sealed container and stored in a dry place for a long time.
Of course, the one mentioned above is the most basic one. When making salt and pepper, you can add some other spices to add flavor. A friend of mine said that it will put dried tangerine peel, which is also said to be very fragrant. I won't comment until I try it. I have tried adding fennel, white sesame, fennel and white sesame myself. It tastes really delicious. You can try it.
that's all my answers to "how to make your own salt and pepper". I hope it will help you!
Salt and pepper are mainly used in dishes made from chickens, pigs, fish and other animals, such as salt and pepper eight treasures, salt and pepper tendons, salt and pepper tenderloin, salt and pepper fish rolls, salt and pepper ribs, salt and pepper prawns and so on.
the practice of sharing salt and pepper. The ratio of salt and pepper is generally 1: 2, and the maximum should not exceed 1: 3.
1. 3g of Zanthoxylum bungeanum and 1g of Zanthoxylum bungeanum are sieved with a 2-mesh sieve, put into a wok and fried until brown, then poured into a pulverizer and pulverized into fine powder.
2. put 12g of salt into a wok, stir-fry and turn it up from the bottom with a spatula, and remove it when it is brown.
3. Add the crushed Zanthoxylum bungeanum into the stir-fried salt, stir-fry it slightly and mix it evenly, then take it out of the pot and naturally cool it, and put it in a container that has been left unsealed for 12 hours, which can be used.